This post may contain affiliate links. Please see our privacy policy for details.

Creamy Chicken and Gnocchi - Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes.

Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes.

Creamy Chicken and Gnocchi - Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes.

Featured Comment

What a phenomenal recipe! The cream sauce is SO delicious. I substituted chicken breasts for the thighs, because I just can’t stomach chicken thighs. Also, the kale was subbed with baby spinach. Everything else was exactly what your recipe called for. And it was such a great dinner. My family was singing its praises as well. This is absolutely one for the regular dinner rotation. Thanks so much for sharing it.
Heather
187 more comments

If you need one of those nights in with a tall glass of white wine (that you can also use in this recipe) and the best kind of comfort food you can eat in the most comfortable sweatpants, this is it for you.

It’s hearty, it’s cozy, and it’s super super easy to whip up.

Creamy Chicken and Gnocchi - Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes.

Now you can use store-bought cauliflower potato gnocchi (I used the one from Whole Food’s here – it seemed a lot lighter and less dense than the regular kind of gnocchi), or you can go that extra mile and use the homemade gnocchi recipe here.

IT IS ALL GOOD. There is absolutely no wrong-doing here at all. Just know that the cream sauce is absolute perfection.

tips and tricks for success

  • Homemade gnocchi goes a long way. In a pinch, we love using cauliflower potato gnocchi but we also highly recommend using homemade gnocchi if you have the time. It makes all of the difference!
  • Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
  • Add in your leafy greens. This is a great recipe to sneak in all the greens (kale, spinach, cabbage, swiss chard or collard greens) for those picky eaters.
Creamy Chicken and Gnocchi - Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes.

what to serve with chicken and gnocchi

Tools For This Recipe

Dutch oven

Creamy Chicken and Gnocchi: Frequently Asked Questions

Can I use chicken breasts?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.

Can I use dried herbs instead?

Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

Do I have to use white wine?

Additional chicken broth can be used for white wine as a non-alcoholic substitute.

What is half and half?

Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

What can I substitute for the kale?

Spinach, cabbage, swiss chard and collard greens are all great subs.

Creamy Chicken and Gnocchi

Creamy Chicken and Gnocchi

Yield: 4 – 6 servings
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes.
4.9 stars (137 ratings)
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 1 (16-ounce)package cauliflower potato gnocchi
  • 1 ½ pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 5 tablespoons unsalted butter, divided
  • 1 medium shallot, diced
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme leaves
  • 3 tablespoons all-purpose flour
  • 1 ¼ cup chicken broth
  • ¼ cup dry white wine*
  • ½ cup half and half
  • 1 bunch kale, stems removed and leaves torn into bite-sized pieces
  • ½ cup freshly grated Parmesan, about 2 ounces

Equipment

Instructions

  • Preheat oven to 400 degrees F.
  • In a large pot or Dutch oven of boiling salted water, cook gnocchi according to package instructions; drain well.
  • Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • Melt 2 tablespoons butter in a large oven-proof skillet or Dutch oven over medium heat. 
  • Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
  • Melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute.
  • Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste.
  • Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan.
  • Place into oven and bake until bubbly, about 10-12 minutes.
  • Serve immediately.

Notes

*Additional chicken broth can be used for white wine as a non-alcoholic substitute.

Did you make this recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious!

Pin Recipe Share on Facebook